For Nut Roll:- use first 4 ingredients on
Follow directions for hot roll mix.
Let rise.
Roll out dough into 4 sections.
Mix ground shelled walnuts, sugar and milk with mixer.
Spread thinly over 4 sections of dough.
Roll dough like jelly roll.
Pinch sides.
Place on greased cookie sheet.
Bake at 350\u00b0 for 30 minutes.
For the filling:
Beat egg
lightly floured board.
Roll into 16 x 12-inch
nto 4 equal protions.
Roll each dough ball to 1
For the cake:
Mix all
lk-egg mixture by hand for 2 minutes. Mix in
vide into workable size. Roll dough out into a rectangle
d divide into workable size. Roll dough out into a rectangle
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
Let yeast dissolve in milk for a few minutes. Melt butter
Use enough canned milk in nut filling so that mixture can
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
Dissolve yeast in warm water. Add cream. Cream together butter, shortening, and sugar. Add eggs one at a time. Sift flour and salt together, add alternating with yeast mixture. Beat well until dough no longer sticks to hands. Cover with wax paper and refrigerate overnight. Cut dough into four parts. Roll out each part on floured board until thin. Spread with favorite nut filling or poppy seed filling. Roll up like jelly roll. Place on greased baking sheet and let rise for 1 hour. Bake at 350\u00b0 for 50 minutes. Makes four nut rolls.
dd yeast mixture; stir well for 5 minutes.
Divide dough
Dissolve yeast in milk.
Combine the rest of the ingredients. Add yeast and milk mixture, blending very well.
Divide dough into 4 or 5 parts, depending on length of nut roll wanted.
Roll about 1/4-inch thick.
Spread with nut filling; roll up, jelly roll fashion.
Let rise for 1 hour or until double in size.
Bake in a 350\u00b0 oven for 30 to 40 minutes.
Yields 4 large rolls, cookie sheet length.
Martha's Nut Roll is a Georgia recipe.
The nuts should be very fine, but not like flour.
ough at a time and roll out 1/2-inch thick
Beat the eggs for 5 minutes at high speed.
Gradually add sugar.
Stir in pumpkin and lemon juice.
In a separate bowl, mix the remaining ingredients (except walnuts).
Fold into pumpkin mix and put in jelly roll pan.
Top with walnuts.
Bake at 375\u00b0 for 15 minutes.
Lay out a cloth towel.
Sprinkle it with powdered sugar and after taking cake from oven, lay out on powdered sugar cloth and roll up.
Let cool.
When cool, gently unroll nut roll and spread flat cake with filling.
Roll dough to 1/2-inch thickness.
Brush with melted butter. Mix brown sugar and chopped nuts.
Sprinkle over dough.
Pour honey onto the sugar and nut covered dough.
Roll up as for jelly roll. Oil muffin tins well.
Put 1 teaspoon brown sugar and 4 pecan halves in each ring.
Top with a 1 1/4-inch round of dough; cut end down.
Brush with melted butter.
Let rise to double in size.
Bake 15 minutes or until light brown at 425\u00b0.
Invert while hot or the rolls will stick.
Makes 2 dozen rolls.